A Taste of San Diego
Nothing evokes the warm and fuzzies much like the aroma of homemade chocolate chip cookies baking in the oven or the decadence of a pound cake. This week you will get the recipe for those oh-so-famous chocolate chip cookies from Doubletree by Hilton and a delicious twist on French Toast from the local breakfast experts at Breakfast Republic.
Doubletree by Hilton: Chocolate Chip Cookies
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tbs. granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ tsp. vanilla extract
- ¼ tsp. freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 tsp. baking soda
- 1 tsp. salt
- Pinch cinnamon
- 2 ₂/₃ cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ₃/₄ cups chopped walnuts
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Breakfast Republic: S’mores French Toast
- 8 1-inch thick slices brioche bread
- 1 qt. heavy cream
- 6 egg yolks
- 1 cup brown sugar
- ¾ cup vanilla extract
- ¾ cup spiced rum
- ½ cup graham crackers
- 30 small marshmallows
- Drizzle Ghirardelli chocolate sauce
- In a mixing bowl add heavy cream, egg yolks, brown sugar, vanilla extract, spiced rum and graham crackers.
- Mix until all ingredients are well combined.
- Soak brioche bread in mix and place on medium heat.
- Griddle for approximately 3 minutes each side.
- Top with marshmallows and use a torch to achieve a light burn.
- Drizzle with chocolate sauce and top with powder sugar.
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